Sunday meals are always daunting. I grew up in a family who enjoyed sit-down Sunday lunches weekly. Anything from roast chicken, to legs of lamb, and roasts. Now, I’m not fond of cooking large cuts of meat, but I thought I should try cooking something to share with friends; in this case a hearty, yummy chicken pasta.
What you’ll need:
8-12 chicken thighs (bone in, skin on)
rosemary or thyme
chilli powder (optional)
a dash of white wine vinegar (also optional)
I started off by deboning the chicken thighs, and keeping the skins* on the side.
I added the bones, juice of the lemon, lemon zest, white wine, a bit of water and the herbs into a pot and let it simmer. I cubed the thigh meat, and slowly cooked in a pan, with the ground spices.
Once the sauce has reduced a bit, and the bones were cooked, I drained off the sauce into the chicken and let that simmer down. At that point I also added the dash of vinegar. Once the sauce has cooked through and the chicken has absorbed most of it, add the cream and simmer.
Serve on pasta, with a good helping of parmesan.
I do love a good crispy chicken skin, so in this instance, I placed the skins between two layers of baking paper, weighed it down, and baked in the oven for about 15 minutes (until crispy). I served the skins on top of the chicken and pasta.
I made my own – it is becoming a habit, and I do love some home made pasta instead of store bought. For this, I made linguine, and it was awesome with the tiny cubes of chicken.